• Home
  • Fried Eggplant with Tomato Sauce

Fried Eggplant with Tomato Sauce

Tangy saltiness is the best way to describe the combined flavors of eggplant, parmesan, and mozzarella. Crispy eggplant pairs so nicely with the cheesy texture of melted mozzarella and parmesan. This can be served either as a main course or as a side dish.
Tangy saltiness is the best way to describe the combined flavors of eggplant, parmesan, and mozzarella. Crispy eggplant pairs so nicely with the cheesy texture of melted mozzarella and parmesan. This can be served either as a main course or as a side dish.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

For the breadcrumb-cheese mixture:
1 cup breadcrumbs
1 cup parmesan, grated
1 teaspoon salt
1 teaspoon pepper
For the egg wash:
2 eggs
2 tablespoons of milk
For frying the eggplant:
1 large eggplant, peeled and sliced
1 cup flour
vegetable oil
For the flavored tomato sauce:
1 tablespoon olive oil
2 garlic cloves, crushed
2 cups of tomato sauce
pepper
1 tablespoon dried basil
¼ cup fresh parsley
salt
1 tablespoon honey
cup fresh parsley for garnishing
1 cup low moisture mozzarella, grated for garnishing

Ingredients

  • For the breadcrumb-cheese mixture:

  • For the egg wash:

  • For frying the eggplant:

  • For the flavored tomato sauce:

Steps

1
Done

For the breadcrumb-cheese mixture: Add the breadcrumbs, parmesan, salt, and pepper to a bowl and mix them. Set aside.

2
Done

For the egg wash: Add the eggs and milk to a smaller bowl and mix them.

3
Done

For frying the eggplant: Add the flour to a bowl, and coat the eggplant slices with it, then with egg wash, and finally with the breadcrumb-cheese mixture.

4
Done

Heat 1 cup of vegetable oil in a medium skillet over medium heat, then fry the coated eggplant slices on both sides until golden brown. We fried them in two batches of four-five slices each.

5
Done

For the flavored tomato sauce: Heat the olive oil in a skillet over low heat, add the garlic, tomato sauce, dried basil, fresh parsley, and honey, season with salt and pepper, and stir. Cook for some 5 minutes.

6
Done

Assembling the casserole: Alternatively, layer the thick tomato sauce with the two batches of eggplant slices. Start with the sauce. Sprinkle fresh parsley and grated mozzarella between the layers.

7
Done

Finally, add the remaining sauce and top everything with fresh parsley and low moisture mozzarella. Bake for 20 minutes at 360⁰F/180⁰C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

646 kcal
Calories
28 g
Protein
28 g
Fat
73 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.